Hey Guys and Gals! Karinshu is the Japanese quince liqueur: sliced quince and sugar steeped in vodka or shochu.
Ingredients
2 average quinces
2 cups of vodka or 35% shochu (white liquor)
1/3 cup of sugar
Directions
1. Wash the quinces with hot water and wipe them dry.
2. Cut the fruit into slices. The seeds can stay in whole. Do not crush them.
3. Layer the quince slices and sugar in a glass container. Pour in the vodka or shochu and seal.
4. Store in a cool, dry place, agitating about once a week. It is ready after 2 months and can go up to 6.
5. Strain through several layers of moistened cheesecloth, gently wringing it. Strain once more through a coffee strainer if needed.
6. Return the liquid to the jar and age another month.